Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce
This is a fun variation on the popular Chicken Cordon Bleu using salmon fillets in place of the chicken. I also decided to poach it in a light lemon lime cream butter sauce for a very moist delicious new way to serve salmon. This makes an elegant entree but is easy and quick enough for any time. Serve it with french bread and a salad for a great meal.
Salmon Fillets Cordon Bleu In a Lemon/ Lime Butter Sauce
This is a fun variation on the popular Chicken Cordon Bleu using salmon fillets in place of the chicken. I also decided to poach it in a light lemon lime cream butter sauce for a very moist delicious new way to serve salmon. This makes an elegant entree but is easy and quick enough for any time. Serve it with french bread and a salad for a great meal.
Cooking Instructions
- 1
Make lemon lime poaching sauce
- 2
Combine shallot, garlic and wine in a saucepan and simmer until wine is reduced to a scant tablespoon
- 3
- 4
Add chicken broth, thyme, pepper, lemon, lime, hot sauce and creamcream and bring to a simmer.
- 5
Transfer to a skillet large enough to hold fish bundles in one layer
- 6
Prepare salmon for poaching
- 7
Place salmon fillets in about 4 ounce cuts on work surface, cover with plastic wrap and very gently pound to a 1/4 inch thickness
- 8
- 9
- 10
Cover with some cheese
- 11
Cover cheese with ham
- 12
Roll fish up into a bundle enclosing ham and cheese
- 13
Bring poaching liquid to a very light simmer, add fish bundles, seam down, cover and cook on low until fish is done, about 8 to 10 minutes
- 14
- 15
Carefully remove fish to serving plate and cover to keep warm
- 16
Bring sauce to a boil and reduce until slightly thickened, lower heat to low and whisk in butter in pices, add parsley and green onions
- 17
Serve sauce drizzled on fish with extra on the side
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